This salad was inspired by a wonderful Mediterranean sandwich at Potbelly. It does take a bit of time to make, with the roasting part, but it is pretty simple to make. I love bringing it to work for a filling lunch.
After making this for many weeks in a row, I decided I needed to write the recipe down before I forget it.
I recently had a very successful dinner party of 7. The food was all Asian-inspired, mostly because I really wanted an excuse to make this recipe. Most of the food was from the freezer section of Trader Joe’s, but I made this and a few other items I may write about.
7 people ate all 48 crab rangoon in a fairly short period of time, which I found pretty impressive. Admittedly, I think my husband and I alone accounted for half of the 48, but that still leaves about 5 each for the rest, so I think it’s safe to say they were a hit!
I’ve actually made this three times, though the first two times were just me experimenting (and eating the results of my experiments), refining it a bit each time. I based it on this recipe from Gen Foodie and this one from Tracey’s Culinary Adventures. Continue reading
A Special 2nd Anniversary Blog Entry by Hubby-Face
(2nd Anniversary of our marriage, not this blog…)
Hello, world. Or, to be more precise: Hi, moms. This is The Husband writing; because Jackie loved my recent mashed potatoes experiment so much, she
demanded politely and lovingly requested that I write a blog entry on Rarely Fancy all about ‘em.
Firstly, some shout-outs: this recipe would not have been possible without our (early) anniversary gift from my folks: a Good GripTM masher from OXO. I also learned all I know (and some I don’t consciously know, but have absorbed via osmosis) about spuds from the master chef, my old man. So, doubly thanks, Pops.
I noticed when I made “mashed” the last time (a variety so full o’dill, I quipped: “You ain’t seen this much Dill since The Rugrats, baby”) that my wife loved it with sour cream. So, this time, in lieu of sour cream, and perhaps fulfilling the subtitle of this blog more than the title, I attempted a purely original and exotic concoction that contains the combined creaminess, bite, and sourness of this combo. Let’s just say: I hit it out of the park.
We had friends over for dinner a month or so ago. As is the norm in the summers, I had Fresh Fork Market food to use.
I had linguini from a few weeks prior which I’d frozen. One of our guests was of Italian descent, so I was a bit nervous about serving him pasta.
While I had a lot of tomatoes and was tempted to make a tomato sauce, I’ve never really made pasta and tomato sauce before. But I’ve been very successful with pesto, so I decided to go that direction.
Indeed, it was a hit!
Another “trying to figure out what do with Fresh Fork food” post! I’m not a very big fan of radishes, but I figured I should find something to do with them. We had a cucumber left over from last week as well, so this recipe seemed perfect.
This is a slightly adapted version of Epicurious’ Cucumber and Radish Salad Recipe. As with most everything I make, I don’t see the need for all of that olive oil which the original recipe calls for. It also calls for more cucumbers than I had available.
Despite not liking radishes on their own at all, I really enjoyed this combination of flavors.
The Fresh Fork Market season has started! That means we’re getting all sorts of delicious, fresh vegetables and cheeses… which also means we have to figure out what to do with them.
An entire cabbage, shredded, is too much for just coleslaw, so I went looking for another dish to make. I came across this recipe for Crispy Black Bean Tacos with Feta Cheese from Epicurious. Since we also had black beans and green onions from Fresh Fork, it seemed like a no-brainer.
I went for a salad rather than a taco since salads are way easier to eat at work. I’m very pleased with how it turned out – not only delicious, but also very filling!
This is another one that I based on a recipe from Judi Strauss, which I got from one of her Beachwood classes.
This is based on a Betty Crocker recipe. It’s one of those “so simple you can’t really call it a recipe” things, but it’s delicious, so I thought I’d share.
- Tortilla wrap
- I like Whole Foods Whole Wheat wraps
- Peanut butter
- Honey or chocolate chips (optional)
- Spread peanut butter thinly on tortilla
- Place banana on tortilla (towards one edge)
- Add honey or chocolate chips (optional)
I’ve made two delicious taco salads recently. They were really so different that I should refer to them as two different salads – a baa taco salad (because I had lamb in it – get it?), and a chicken taco salad. But they were similar enough that I think one post will do.
“Baa” Taco Salad
Chicken Taco Salad
Another delicious and simple salad!
The title really says it all. It’s a great combo of crunchy and smooth, sweet and savory.